Structural characterization of three acidic polysaccharides from Opuntia dillenii Haw.fruits and their protective effect against hydrogen peroxide-induced oxidative stress in Huh-7 cells

Three novel acidic polysaccharide fractions(OFPP-1,OFPP-2,OFPP-3)with different m olecular weights(803.7,555.1 and 414.5 k Da)were isolated from the peeled Opuntia dillenii Haw.fruits by alkali-extraction,graded alcohol precipitation and column chromatography.Structural analysis indicated that OFPPs were pectic polysaccharides consisting of rhamnose,arabinose and galactose residues.The backbone of OFPP-1 consisted of a repeating unit→6-α-D-Galp A-(1→2)-α-L-Rhap-(1→with T-α-D-Galp A-(1→6)-α-D-Galp A-(1→4)-α-D-Glcp-(1→,T-β-D-Xylp-(1→6)-α-D-Galp A-(1→4)-α-D-Glcp-(1→or T-α-D-Galp A-(1→3)-α-L-Araf-(1→as the side chains.The backbone of OFPP-2 consisted of a disaccharide repeating unit→2)-α-L-Rhap-(1→4)-β-D-Galp A-(1→with T-β-L-Araf-(1→as the branches substituted at the O-4 position of→2,4)-α-LRhap-(1→.Whereas the backbone of OFPP-3 was→2,4)-α-L-Rhap-(1→2)-α-L-Rhap-(1→3)-β-L-Araf-(1→or→2,4)-α-L-Rhap-(1→2)-α-L-Rhap-(1→4)-β-D-Galp A-(1→,which was branched at the O-4 position of→2,4)-α-L-Rhap-(1→.Moreover,these three polysaccharide fractions could protect Huh-7 cells against H2O2-induced oxidative stress to different extents by decreasing the MDA content and increasing the SOD,CAT,GSH-Px activities and the GSH level in the Huh-7 cells.These results suggest that OFPPs have the potential to be used as natural antioxidants.

Crude Polysaccharide and Triterpene Content of Ganoderma Fruit Bodies at Different Stages of Development

Crude polysaccharide and triterpene levels were determined in the fruit bodies of eleven Lingzhi samples,designated as Ganoderma lucidum,G.capense and G.tsugae,harvested at four different stages of development: budding,elongation,maturation and senescence.In most cases,crude polysaccharide levels were highest at the budding stage,decreased during the elongation stage,increased again at maturation and were lowest at senescence.Triterpene levels generally remained relatively high during the first three developmental stages but were markedly lower at senescence.

Comparison of Polysaccharides Content among Common Fruits

[Objectives]Polysaccharides in common fruits were determined and compared.[Methods]Polysaccharides in fresh bananas,apples,grapes and strawberries purchased from local markets were extracted using water extraction-alcohol precipitation method and determined using 3,5-dinitrosalicylic acid(DNS)method.[Results]The content of polysaccharides in banana was relatively high.The optimal conditions for DNS colorimetry were as follows:measurement wavelength of 510 nm,color developer of 1.0 mL,color development temperature of 90℃,color development time of 5min and stabilization time within 30 min.[Conclusions]The reproducibility and recovery rate of this method are ideal.It shows that the method is highly precise and is helpful for the research of fruit polysaccharides.This study provides a certain reference value for the development and application research of fruit polysaccharide resources in China.

Study on Protection Mechanism of Viscum coloratum (Kom.) Nakai f. lutescens kitag Fruit Polysaccharides on Mice with Acute Alcoholic Liver Injury

This study was conducted to investigate the protective mechanism of V. coloratum fruit polysaccharides（ VCFP） on mice with acute alcoholic liver injury. Acute liver injury model was built by one-time alcohol gavage. The mice were randomly divided into VCFP-treated groups（ low-,medium-,and highdose）,alcohol model group and normal control group at the same time. VCFP-treated groups were administrated polysaccharide intragastrically continuously for4 weeks; and the alcohol model group and normal control group were administrated intragastrically the same amount of normal saline. The general situation and liver tissue morphological structure changes were observed. The results showed that the levels of ALT,AST,TC,TG,MDA contents,and CAT and GSH-Px activity of mice in the model group increased significantly（ P 〈 0. 01）,while the activity of SOD and weight and liver index decreased significantly（ P 〈 0. 01） compared with the normal control group. After 4 weeks of gavage,VCFP could significantly improve weight,liver index and SOD activity,and significantly reduce ALT,AST,TC and TG levels,MDA content and CAT and GSH-Px activity. These results suggest that VCFP can improve antioxidant enzyme activity,remove oxygen free radical and reduce membrane lipid peroxidation reaction,thereby protecting liver cells.

Extraction,Physiochemical Properties and Antibacterial Activities of Polysaccharides from Auricularia auricular

[Objective] To explore the optimal conditions for extracting polysaccharide from Auricularia auricular, and to study its physiochemical properties and antibacterial activities. [ Method] The extraction conditions for Auricularia auricular polysaccharides were optimized by orthogonal test, and its physiochemical characteristics and antagonistic activities on bacteria and molds were tested. I-Result] The optimized condition was with sample to liquid ratio of 1 ： 50, temperature of 90 ℃ and extraction time of 2.5 h. Under the optimized condition, the yield of pelysaccharide was 7.3%, with polysaccharide content of 77.81%. Containing aldose and amylase, the polysaccharides of Auncu/aria auricular was soluble in water. The inhibitory effect on bacteria was significantly stronger than on molds that the minimum diameter of inhibition zone for bacteria is 12.7 mm, while 7.9 mm for the molds. [ Conclusion] This study provides scientific basis for the development and utilization of Auricularia auricular polysaccharides.

Content Variation of Active Components in Mulberry Fruit During Ripening Process

Ten mulberry species were taken as materials to detect contents of DNJ,polysaccharide and flavonoid.The results indicated that the three active components differed significantly upon species.Hongguo 2 and Shushen 1,which are of high contents of active components,were selected as materials to measure contents change of active components in fresh fruits during ripening process after full-bloom stage.The research suggested that DNJ mass fractions of Hongguo 2 and Shushen 1 on the 3rd d in full-bloom stage were 0.074 1% and 0.072 5%;DNJ declined gradually with growth of the fruit and DNJ contents in the two cultivars decreased by 49.80% and 58.90% on the 31st d in full-bloom stage,compared with the 3rd d.As mulberry grew,polysaccharide contents in Hongguo 2 and Shushen 1 were increasing and achieved peaks on the 27th d in full-bloom stage at 9.570% and 10.276%,respectively.For total flavonoids,the contents in Hongguo 2 and Shushen 1 were both of two peaks on 11th d and 27th d.The mass fractions were 0.313%,0.444%,and 0.264%,0.326%,accordingly.In addition,DNJ contents in ripe seeds of Hongguo 2 and Shushen 1 were significantly higher than those in fruit,but total flavonoid contents were lower.Polysaccharide was not detected.It can be concluded that mulberry fruits growing for 27 d can be either as excellent food or for medicine.

果胶酶提取西番莲果皮多糖的抗氧化和益生菌增殖活性

该文以西番莲果皮为原料,采用酶法辅助提取果皮多糖并对其抗氧化和益生菌增殖活性进行研究。通过正交试验优化西番莲果皮多糖提取参数;通过测定其还原能力,及对DPPH自由基和羟自由基的清除率来考察其抗氧化活性;将西番莲果皮多糖作唯一碳源,研究其对植物乳杆菌(Lactobacillus plantarum)、德氏乳杆菌保加利亚亚种(L.delbrueckii(subsp.)bulgaricus)、短乳杆菌(L.brevis)和嗜热链球菌(Streptococcus thermophilus)的体外增殖作用。结果表明,提取条件为:果胶酶添加量5 mg/mL,pH 4.5,提取时间2 h,提取温度40℃,此条件下,多糖得率为15.83%。西番莲果皮多糖有较好的还原能力,并对DPPH自由基和羟自由基有较好的清除率,呈现剂量依赖关系。西番莲果皮多糖对上述4种菌均有一定的增殖作用,最大生长速率排序为:植物乳杆菌(0.1599)>嗜热链球菌(0.1395)>短乳杆菌(0.1251)>德氏乳杆菌保加利亚亚种(0.1239)。西番莲果皮多糖是一种天然的食品抗氧化剂和益生元物质,有很好的市场前景。

红瑞木果多糖抗氧化活性的初步研究

目的通过对红瑞木果多糖抗氧化活性的初步探索,为其后续研究及开发应用提供依据。方法以抗坏血酸(Vc)为阳性对照,分别采用羟基自由基(·OH)清除实验、二苯代苦味肼基自由基(DPPH·)清除实验和三价铁离子(Fe^(3+))还原实验,测定并计算红瑞木果多糖在0.25~1.50 mg/mL浓度范围内对DPPH·、·OH的清除率和对Fe^(3+)的还原力。结果红瑞木果多糖对DPPH·、·OH的清除率和对Fe^(3+)的还原力均有影响,且随浓度增加,其影响作用随之增强。当红瑞木果多糖浓度达到1.50 mg/mL时,其对DPPH·、·OH的清除率和对Fe^(3+)的还原力分别达到79.3%、60.6%和0.565。结论红瑞木果多糖对DPPH·、·OH均有清除作用,对Fe^(3+)有还原作用,是天然有效的抗氧化剂。

忍冬木层孔菌多糖的提取工艺优化及其体外抗氧化活性研究

忍冬木层孔菌(Phellinus lonicerinus(Bond.) Bond.et Sing)为湖北等地习用的桑黄品种,也是土家族常用药,多糖是其主要活性成分。为了研究忍冬木层孔菌子实体多糖(Phellinus lonicerinus polysaccharide, PLP)的提取工艺及其体外抗氧化活性,采用冷凝回流提取法在单因素实验结果的基础上,进行Box-Behnken响应面分析,确定PLP的最佳提取工艺,并通过测定忍冬木层孔菌多糖(PLP30、PLP60、PLP85、PLPA1和PLPA2)的还原能力、对DPPH、ABTS、羟基自由基的清除能力、对酪氨酸酶活性的抑制能力。结果显示PLP最佳提取工艺的参数为:料液比1∶20 g/mL、提取时间120 min、提取温度100℃,此条件下PLP提取率为(3.16±0.05)%;五种多糖对DPPH、ABTS和羟基自由基均具有较强的清除作用,且具有较强的还原力,其对ABTS自由基清除作用和还原力均与浓度呈量效关系。表明忍冬木层孔菌子实体多糖具有良好的体外抗氧化和一定的酪氨酸酶活性抑制能力。

二维纳米材料/多糖复合薄膜及其在果蔬采后保鲜上的研究进展

该文从多糖、二维纳米材料性质的角度出发,综述了近年来国内外对于二维纳米材料/多糖复合薄膜的研究以及其在果蔬采后保鲜上的研究进展。首先阐述了不同种类多糖薄膜及它们在果蔬保鲜上的应用,其次阐述了当下研究较多的不同二维纳米材料及多糖复合薄膜制备的方法,最后对二维纳米材料/多糖复合薄膜在果蔬保鲜中的应用进行总结,以期为多糖复合薄膜的研究提供参考。

赤小豆多糖提取工艺、改性及其特性研究

该研究以赤小豆为原料,采用超声辅酶法和水提醇沉工艺提取赤小豆胞内多糖,优化提取工艺,并通过超声波对其进行改性。研究改性前后赤小豆胞内多糖的抗氧化特性以及对果蔬的冷藏保鲜作用,以拓展其应用领域。研究结果表明,赤小豆多糖提取的最佳工艺条件为超声时间50 min、水提温度70℃、水提时间200 min、复合酶处理温度47℃,在此条件下,多糖提取率可达4.33%。赤小豆多糖体外抗氧化试验结果表明,改性赤小豆多糖对·OH、DPPH·、ABTS+·的清除率分别为88.35%、83.67%、58.82%,比改性前分别提高了18.1%、17.4%、14.87%。多糖改性前后对草莓的冷藏保鲜试验结果显示,其保鲜能力排序为3%改性赤小豆多糖组>1%改性赤小豆多糖组>3%赤小豆多糖组>1%赤小豆多糖组。因此,该研究采用的提取工艺对赤小豆多糖的提取率较高,改性后的多糖对自由基的清除率明显高于改性前。改性前后的赤小豆多糖对草莓均具有保鲜效果,而改性后赤小豆多糖的保鲜效果优于改性前。

百香果皮细胞壁多糖的顺序提取与理化性质分析

本文采用水、反式-1,2-环己二胺四乙酸(CDTA)、Na_(2)CO_(3)和不同浓度的NaOH溶剂从百香果皮中依次提取出5种细胞壁多糖,并分析其组成、结构和物理特性。结果表明,水提取多糖得率最高,占果皮醇不溶物干重的9.04%。其次为4mol/LNaOH提取多糖(8.15%)、 0.05mol/LCDTA提取多糖(7.38%)、 0.05mol/L Na_(2)CO_(3)提取多糖(5.36%)和1 mol/L NaOH提取多糖(3.89%)。水提取多糖和0.05 mol/L CDTA提取多糖为以同型半乳糖醛酸聚糖为主的果胶类多糖,其分子量分别为198.46 kDa和73.67 kDa。而0.05 mol/L Na_(2)CO_(3)提取多糖具有高的鼠李半乳糖醛酸聚糖占比(53.47%)和最低的分子量(30.29 kDa)。1 mol/L NaOH提取多糖和4 mol/L NaOH提取多糖属于木糖、葡萄糖、甘露糖和半乳糖等组成的半纤维素类多糖。五种多糖溶液均呈现出剪切稀化特征,其中0.05 mol/L Na_(2)CO_(3)提取多糖表现出最高的表观粘度,并呈现弹性行为,其弹性模量G′大于粘性模量G″。水提取多糖和0.05 mol/L CDTA提取多糖分别在角频率1.10和0.43 rad/s附近出现凝胶向溶胶的转变。此外,0.05 mol/L Na_(2)CO_(3)提取多糖展现出卓越的乳化能力和稳定性。半纤维素类多糖具有较低的粘度和更高的热稳定性。综上,百香果皮含有丰富的细胞壁多糖,且不同多糖在制备乳液和改善食品质构方面展示出不同的潜力。该研究为深度提取和开发果皮多糖提供参考。

人参果多糖的分级分离纯化及组成成分

以人参果为原料,采用水提醇沉法提取人参果水溶性总多糖(the total water-soluble polysaccharide of ginseng fruit,WPGF),并以超滤-纤维素柱层析-凝胶柱层析三级分离模式,对人参果水溶性总多糖WPGF进行全面系统的分级分离纯化,得到人参果多糖一级级分(the high-polymer polysaccharide of ginseng fruit,WPGFH)1个、二级级分4个(WPGFH-0、WPGFH-0.04、WPGFH-0.08、WPGFH-0.12)、三级级分1个(WPGFH-0.08-1)。采用1-苯基-3-甲基-5-吡唑啉酮柱前衍生化高效液相色谱法(high performance liquid chromatography for pre-column derivatization of 1-phenyl-3-methyl-5-pyrazolone,PMPA-HPLC)和高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)初步分析人参果多糖4个二级级分和1个三级级分的单糖组成、分子质量均一性、分子质量范围,结果表明5个级分均主要含有葡萄糖、半乳糖、阿拉伯糖和鼠李糖及少量甘露糖,WPGFH-0和WPGFH-0.04不含糖醛酸,而其他级分含半乳糖醛酸和葡萄糖醛酸。结合红外光谱分析(Fourier transform infrared spectroscopic investigation,IR)对WPGFH-0.08-1级分进行了结构分析,初步推断其为阿拉伯半乳聚糖型果胶。为人参果多糖的研发提供参考及试验基础。

香叶醇对仙桃李常温贮藏期间果实硬度及细胞壁多糖代谢的影响

细胞壁多糖是果实硬度的物质基础。硬度下降导致果实软化,影响果实贮藏寿命。该文旨在探究香叶醇对仙桃李常温贮藏期间果实硬度及细胞壁多糖代谢的影响。结果表明,1000μL/L香叶醇处理可延缓李果实硬度下降,降低过氧化氢和丙二醛的积累。与对照组相比,香叶醇处理使李果实原果胶、纤维素、半纤维素含量保持较高水平,可溶性果胶含量较低。香叶醇处理后多聚半乳糖醛酸酶、果胶裂解酶、纤维素酶、β-半乳糖苷酶等细胞壁降解酶活性低于对照组。说明香叶醇通过抑制细胞壁降解酶活性延缓了细胞壁多糖的降解。此外,香叶醇处理使果实可溶性固形物及可滴定酸含量保持较高水平。总之,香叶醇可调节细胞壁多糖代谢,延缓李果实采后硬度下降,同时保持果实较好的糖酸风味。

不同酵母多糖添加条件下早酥梨-美乐低醇复合果酒品质研究

为提高早酥梨-美乐低醇复合果酒的品质,以体积比50∶50复配的早酥梨和美乐葡萄汁为试材,在酒精发酵前分别添加0.25 g/L的酵母细胞壁、水溶性β-葡聚糖和甘露糖蛋白,接种酿酒酵母和非酿酒酵母进行混菌发酵,采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME-GC-MS)测定发酵酒样的挥发性香气化合物,结合模糊数学感官评价法分析探讨其对酒体品质的影响。结果表明,3种酵母多糖均对早酥梨-美乐低醇复合果酒酒精发酵动力学和理化指标有一定影响,尤其是添加酵母甘露糖蛋白的复合果酒与空白对照组酒样的CIELab颜色参数差异显著。此外,添加酵母甘露糖蛋白可以提高酒样中萜烯类、酯类、高级醇类物质,尤其是2-甲基丁酸乙酯、丁酸乙酯、乙酸苯乙酯、癸酸乙酯、香茅醇和香叶醇等化合物含量,呈现较为突出的花香、果香属性;模糊数学综合感官评价达到7.400分。综上,外源添加酵母甘露糖蛋白能够有效稳定早酥梨-美乐低醇果酒颜色,改善香气品质。

Cell Wall Microstructure Analysis Implicates Hemicellulose Polysaccharides in Cell Adhesion in Tomato Fruit Pericarp Parenchyma

Methods developed to isolate intact cells from both unripe and ripe tomato fruit pericarp parenchyma have allowed the cell biological analysis of polysaccharide epitopes at the surface of separated cells. The LM7 pectic homogalacturonan epitope is a marker of the junctions of adhesion planes and intercellular spaces in parenchyma systems. The LM7 epitope persistently marked the former edge of adhesion planes at the surface of cells separated from unripe and ripened tomato fruit and also from fruits with the Cnr mutation. The LM 11 xylan epitope was associated, in sections, with cell walls lining intercellular space but the epitope was not detected at the surface of isolated cells, being lost during cell isolation. The LM15 xyloglucan epitope was present at the surface of cells isolated from unripe fruit in a pattern reflecting the former edge of cell adhesion planes/intercellular space but with gaps and apparent breaks. An equivalent pattern of LM15 epitope occurrence was revealed at the surface of cells isolated by pectate lyase action but was not present in cells isolated from ripe fruit or from Cnr fruit. In contrast to wild-type cells, the LM5 galactan and LM21 mannan epitopes occurred predominantly in positions reflecting intercellular space in Cnr, suggesting a concerted alteration in cell wall microstructure in response to this mutation. Galactanase and mannanase, along with pectic homogalacturonan-degrading enzymes, were capable of releasing cells from unripe fruit parenchyma. These observations indicate that hemicellulose polymers are present in architectural contexts reflecting cell adhesion and that several cell wall polysaccharide classes are likely to contribute to cell adhesion/cell separation in tomato fruit pericarp parenchyma.

板栗果酒多糖的提取纯化及其抗疲劳活性

目的:本研究对板栗果酒多糖进行了提取纯化和结构表征,并对其抗疲劳活性进行了研究。方法:采用超声波辅助水提醇沉法提取板栗果酒粗多糖,用超滤技术进行纯化分离。利用离子色谱、凝胶渗透色谱、紫外光谱和红外光谱等方法对其结构进行分析,并通过小鼠负重游泳实验来研究其抗疲劳的功效。结果:经超滤膜分离纯化得到板栗果酒多糖CFWP-1(>100 kU)和CFWP-2(<100 kU)。这两种多糖都属于非均一多糖,CFWP-1的重均分子量为132351 Da和664 Da,CFWP-2的重均分子量达133619 Da和664 Da。单糖分析结果表明,CFWP-1和CFWP-2主要由阿拉伯糖、半乳糖、葡萄糖、半乳糖醛酸、甘露糖醛酸5种单糖成分组成,且这两种多糖中葡萄糖含量均达98%以上,属于中性葡聚糖。紫外光谱表明,2种多糖的纯度较高。红外光谱分析显示,这两种多糖都有多糖典型的吸收峰。抗疲劳试验表明,CFWP-1和CFWP-2均能显著提高小鼠血清中的超氧化物歧化酶(superoxide dismutase,SOD)和谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)(P<0.05)的活力,并能明显地降低乳酸脱氢酶(Lactate dehydrogenase,LDH)、血清尿素氮(Serum urea nitrogen,BUN)、乳酸(Bloodlactate, BLA)、丙二醛(malondialdehyde, MDA)和肌酸激酶(creatinekinase, CK)的水平(P<0.05),可以显著提升糖原储备水平,对小鼠骨骼肌具有良好的保护作用,且CFWP-2的效果优于CFWP-1,并呈剂量依赖性。结论:从板栗果酒中提取出的多糖具有较好的抗疲劳作用。

In vitro antioxidant activity and potential inhibitory action against α-glucosidase of polysaccharides from fruit peel of tea(Camellia sinensis L.)

The conditions for extracting polysaccharides from tea （Camellia sinensis L.） fruit peel （TFPPs） were studied. Three parameters （temperature, time, and liquid/solid ratio） affecting the extraction of TFPP were optimized using response surface methodology （RSM）. Under the optimized conditions, the yield of TFPP was predicted to be 4.98%. The physicochemical properties, in vitro antioxidant activities, and inhibitory effects on α-glucosidase of frac- tionated TFPPs （TFPP-0, TFPP-20, TFPP-40, and TFPP-60） were investigated. We found that the TFPPs were all acid protein-bound heteropolysaccharides, although with different chemical compositions. They had not only re- markable scavenging activity on 2,2＇-azinobis（3-ethylbenzothiazoline-6-sulfonic acid） diammonium salt （ABTS） and reducing activity, but also excellent inhibitory potential against α-glucosidase in vitro. Our results suggest that tea fruit peel could be treated as a potential bioresource for the development of polysaccharide antioxidants.

酿酒葡萄细胞壁多糖组分研究进展

酿酒葡萄细胞壁成熟涉及果胶、纤维素、半纤维素等一系列多糖大分子组分的结构调控,同时酿酒葡萄品种、栽培处理与气候等因素也会影响果实成熟过程中细胞壁多糖的结构演化。酿酒葡萄成熟过程及酿造过程中细胞壁多糖组分的结构变化会影响葡萄酒的品质。本文结合国内外研究进展,简要阐述了酿酒葡萄果实结构及其成熟过程中细胞壁多糖组分的微观修饰机制,同时讨论了葡萄品种、气候、栽培处理对酿酒葡萄果实细胞壁多糖的影响。此外,归纳了酿造过程中不同工艺处理下细胞壁多糖的降解机制,以期为酿酒葡萄细胞壁多糖的进一步研究提供理论参考。

超声辅助热水浸提法制备锦灯笼果实多糖的研究

以锦灯笼果实为原料,去离子水为提取剂,探讨超声波法提取锦灯笼多糖最佳工艺,并采用三氯乙酸法对锦灯笼果实多糖进行脱蛋白处理。以锦灯笼果实粗多糖得率为评价指标,采用单因素试验和L_(9)(3^(4))正交试验考查超声过程中超声功率、超声温度、超声时间、料液比对多糖得率的影响。试验确定粗多糖最佳工艺路线为超声功率200 W,超声温度80℃,超声时间40 min,料液比1∶20;质量分数为4%三氯乙酸脱蛋白效果最佳,此时蛋白质的脱除率为40.26%,多糖保留率为81.71%。